VELVEETA HASH BROWN CASSEROLE RECIPES

Steps:

• In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining 1/4 cup butter; sprinkle on top. Bake, covered, at 350° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory.
  Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350 degrees F. Remove the hash brown patties from the freezer to allow them to begin to thaw, while you prep the remaining ingredients.
• Spray a 9 x 9-inch baking dish with non-stick cooking spray. Set aside.
• If using raw sausage and bacon, cook both until browned. Chop up the bacon and set aside.
• Layer the baking dish beginning with hash brown patties. Top with shredded cheese, then the sausage, onion, and bacon.
• Beat together the milk, eggs, Cajun seasoning, salt and pepper and slowly pour over the entire dish.
• Bake uncovered at 350 degrees F for 45 minutes to one hour, or until a knife inserted into the center comes out clean. Allow to set about 5 minutes before slicing.
• Double for a 9 x 13-inch casserole.